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Banana Pudding

Creamy Southern-inspired banana pudding made with smooth vanilla pudding, fresh bananas, and crisp vanilla wafers. A simple, comforting dessert that's perfect for family gatherings, parties, and special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
chill time 2 hours
Total Time 2 hours 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 –5 ripe but firm bananas
  • 1 package vanilla wafer cookies
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Serving or trifle dish
  • Electric hand mixer or stand mixer
  • Knife
  • Cutting board
  • Rubber spatula
  • Plastic wrap

Method
 

  1. Whisk sugar, cornstarch, and salt together in a medium saucepan.
  2. Gradually whisk in the milk until completely smooth.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly whisk a small amount of the warm milk mixture into the egg yolks.
  5. Pour the egg mixture back into the saucepan while whisking.
  6. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth pudding.
  7. Remove from heat and stir in the butter and vanilla extract.
  8. Let the pudding cool slightly.
  9. Slice the bananas into thin, even pieces.
  10. Beat the heavy cream and powdered sugar until soft peaks form.
  11. Arrange a layer of vanilla wafers in the bottom of a serving or trifle dish.
  12. Add a layer of sliced bananas.
  13. Spread a layer of vanilla pudding over the bananas.
  14. Repeat the layers until all the pudding, bananas, and cookies have been used.
  15. Spread the whipped cream evenly over the top.
  16. Cover the dish and refrigerate for at least 2 hours.
  17. Garnish with fresh banana slices and vanilla wafers just before serving.

Notes

  • Choose bananas that are ripe but still firm.
  • Slice bananas shortly before assembling the dessert to help minimize browning.
  • Let the pudding cool slightly before assembling the layers.
  • Refrigeration allows the cookies to soften and the flavors to combine.
  • Add fresh banana slices shortly before serving for the best appearance.
  • Keep leftover banana pudding refrigerated.
  • For the best quality, enjoy within 2–3 days.